Quinoa Falafel with Red Cabbage Slaw

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Falafel originated in Egypt and evolved as street food in the Middle East, served with salad and tahini in pitta bread, or served as part of a mezze. They are most often made with broad beans, or chickpeas, but here quinoa makes a tasty and effective addition. The crunchy slaw and herby dressing complement the spicy falafel perfectly.


For the falafel

  • 250 g/9 oz/1 cup canned chickpeas (drained weight)
  • 2


  1. First make the falafel mixture. Place the chickpeas, cooked pearl quinoa, quinoa flour, onion, coriander, garlic, crème fraîche, cumin, ground coriander and Tabasco sauce in a food processor.
  2. Season well with salt and pepper and gradually pulse until the mixture is blended, but not completely smooth.
  3. If preparing by hand, in a large bowl, break up the